The purpose of this study was to determine the muscle activities of the erector spinae (ES), gluteus maximus (Gmax), gluteus medius (Gmed), and the hamstring (HAM) and the ratios of Gmax/ES, Gmax/HAM, and Gmed/HAM during the prone heel squeeze (PHS) with different knee flexion angles (45˚, 90˚, and 135˚). Fifteen young and healthy subjects (8 men, 7 women) were recruited for the study. Surface electromyography signals were collected on ES, Gmax, Gmed, and HAM during PHS. A separate one-way analysis of variance with repeated measures was used to determine the significance of the muscle activities of ES, Gmax, Gmed, and HAM and the ratios of Gmax/ES, Gmax/HAM, and Gmed/HAM with different knee flexion angles during PHS. There was a significant increase in the Gmax activity at the knee flexion of 90˚ in comparison with that of the 45˚ (p=.016). There were significant increases in the Gmed activity at the knee flexion of 90˚ (p=.008) and 135˚ (p=.006) in comparison with that of the 45˚. There were significant decreases in the HAM activity at the knee flexion of 90˚ (p=.009) and 135˚ (p=.004) in comparison with that of the 45˚. There were significant increases in the Gmax/HAM muscle activity ratio at the knee flexion of 90˚ (p=.007) and 135˚ (p=.012) in comparison with that of the 45˚. There were significant increase in the Gmed/HAM muscle activity ratio at the knee flexion of 135˚ in comparison with that of the 45˚ (p=.008). The knee flexion of 90˚ during PHS can induce decreasing activity of HAM and increasing activity of Gmax, and the knee flexion of 135˚ during PHS can induce decreasing activity of HAM and increasing activity of Gmed. Hence, PHS with different knee flexion positions could be considered for the different target muscle.

The purposes of the current study were to (1) estimate the inter-rater agreement for visual assessment of scapular downward rotation (SDR), (2) develop the scapular downward rotation index (SDRI) as a method to measure SDR objectively and quantitatively, and (3) analyze the intra- and inter-rater reliability of the SDRI. Twenty subjects with scapular downward rotation syndrome (SDRS) were recruited for this study. The visual assessment and the measurement for the SDRI were conducted by two examiners in two sessions each. The SDRI [(a-b)÷a×100] is calculated with the measurement of two linear distances: One is a perpendicular distance from the root of the scapular spine to the thoracic mid-line (a), and the other is a perpendicular distance from the inferior angle of the scapula to the thoracic mid-line (b). Cohen’s kappa coefficient was calculated to estimate the inter-rater agreement for visual assessment. Intra-class correlation coefficients (ICCs) with a 95% confidence interval (CI), the standard error of measurement, and minimal detectable differences were calculated to assess intra- and inter-rater reliability of SDR measurement using the SDRI. The results indicated that the kappa coefficient of inter-rater agreement for visual assessment was fair (κ=.21). The intra-rater reliability of SDR measurement using the SDRI was excellent for examiner 1 (ICC=.92, 95% CI=.78∼.97) and good for examiner 2 (ICC=.82, 95% CI=.55∼.93). The inter-rater reliability was moderate (ICC=.73, 95% CI=.32∼.89). These findings showed that SDR measurement using the SDRI for subjects with SDRS may be considered reliable and better than the visual assessment.

본 연구는 한국 무용작품의 대중성 증진을 위한 발전 방향을 안무자의 관점에서 제시하고자 하였다. 활발히 활동하고 있는 안무자들의 무용공연의 대중성과 대중성 증진에 관한 인식 및 견 해를 심층면담을 통해 심도 있게 알아봄으로서, 안무가들에게 현장에서 적용시킬 수 있는 실질 적인 발전 방향을 제시하는데 목적이 있다. 본 연구의 III장에서는 안무가들의 대중성, 관객과 안무가, 대중성과 예술성, 대중성 증진에 관한 인식과 견해를 알아보았으며, 안무가의 경험과 현 실 측면에서의 대중성을 적용 시킨 안무의 반응과 결과, 그리고 안무가들의 성향과 대중성 증진 의 필요성에 대해 알아보았다. 또한 안무가들이 제시하는 발전 방향에 관하여 알아보았다. 이러 한 결과로써 IV장에서 무용작품의 대중성 증진을 위한 발전 방향을 제시하였다. 현 시대의 예술 은 대중과 함께여야 존재 의미를 가진다. 이러한 시대의 흐름을 인식하고 보수주의적인 예술가 적 자기주장에서 벗어나‘폭넓은 시각과 열린 사고’,‘철저한 프로의식’으로 인식을 변화 시켜 야 하며, 안무를 함에 있어서 진정성을 가지고, 관객과 함께하는 것을 무대 위에 적용시키려는 고민과 노력을 실천해 나아가야 할 것이다. 또한 무대 위에 한계를 두지 말고 사회로 나아가 대 중들과 함께 할 수 있는 교육, 참여형 프로그램들을 전문적이며 적극적으로 주도해야 할 것이 며, 포괄적인 문화예술 분야와의 교류로 현시대의 흐름과 필요성을 인식하여 사회의 주도자적 역 할을 하여야 할 것이다.

본 연구는 새롭게 조명되고 있는 실내 벽면녹화 공간화의 영역확대와 복합적이고 다 학문적 관점으로써 관람자 선호요인을 파악하여 실내 공간디자인에 관련한 다양한 정보를 구축하고자 하는 시도이다. 실내 벽면녹화의 사례를 자극물로 선정하여 관람자 선호시점에 대한 요인의 상호 상관 관계성을 구체적이고 개별적 특성으로 추출해냄으로써 폭 넓게 확산되고 있는 실내 벽면녹화 공간영역의 적용 가능성을 제안하였다. 요인분석 결과 관람자들은 자극물에 대해 '쾌적한, 멋진, 풍요로운'의 3가지 차원으로 구분하여 인지하고, 선호도와 상관관계가 높은 형용사 이미지 언어는 '시원한, 깔끔한, 자연스러운, 편안한, 아름다운' 이다. 자극물에 대한 선호디자인 요소의 공통되는 중요도는 색채>구성요소>이미지 형태 식물특성 순으로 나타났으며, 구체적인 디자인 수준별 요소는 대비조>가구>모던 중심형 넝쿨성 관엽식물 순으로 선호되는 것으로 나타났다. 한편 본 연구는 실내 벽면녹화디자인의 정량적 측정에 관련한 프로세스를 제안함으로써 새로운 디자인방향제시의 기회를 갖는데 의의를 두고 있으며, 신뢰도를 높이기 위한 지속적인 검증 연구가 필요하다고 본다.

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

In this age of information ruled by new technologies and knowledge, the world is interconnected as a single community, and within this trend of globalization, new cultural codes are emerging through temporal fusion between the past and the present and spatial fusion between different regions and countries. In this situation, it seems meaningful to review Korean fusion foods and restaurants serving such foods, as well as to consider their future directions. Thus, the objective of the present study was to survey and analyze Korean fusion restaurants representing Korean culture not only in Korea, but also in foreign cities, and to identify the expression characteristics of such restaurants. Based on restaurants recommended in relevant magazines and on Internet sites, 18 spaces were selected, visited, and surveyed, in which tradition and modernism were well-mixed. Data on the shapes, materials, colors, and patterns of spatial elements and food-related elements, including photographs, were collected and analyzed. The results are as follows. Of the 18 restaurants, 13 (72%) showed temporal fusion in both spatial and food-related elements, 4 showed temporal fusion in spatial elements and cultural fusion in food-related elements, and 1 showed cultural fusion in both spatial and food-related elements. In general, the spaces were mainly designed with modern elements and partially with traditional elements (ceilings, windows, furniture, articles), and the fusion of food-related elements was made in diverse forms that included temporal fusion restructuring traditional menus contemporarily, and cultural fusion harmonizing traditional food with Western cookery.

생 찐솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유의 저장기간에 따른 산패도를 측정하였고 솔잎추출유를 김에 발라 제조한 맛김에 대한 관능검사 결과는 다음과 같다. 1. 저장기간에 따른 중량변화 측정 결과, 콩기름은 14일째 생 찐 솔잎추출유는 21일째 생 찐 올리브유 솔잎추출유는 14일부터 중량이 서서히 증가하여 28일에 중량이 가장 크게 증가하는 것으로 나타났다. 2. TBARS 생성량도 저장기간 14일째 콩기름에 비해 콩기름에 생 찐 솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮았고, 28일째 올리브유도 생 찐솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮게 나타났다. 3. 지방산 산화의 2차 생성물은 aqueous layer에서 저장기간에 따라 감소하였고 특히 14일째에 다른 추출유에 비해 콩기름이 크게 감소한 것으로 나타났다. 한편 organic layer는 저장기간 14일째 콩기름에서 가장 크게 증가하였고 솔잎을 첨가할 경우 유의적으로 감소한 것으로 나타났다. 올리브유의 경우도 솔잎을 첨가한 올리브 솔잎 추출유에서 2차 생성물이 감소한 것으로 나타났다. 4. 제조된 생 찐 솔잎 추출유를 김에 발라 7점 기호척도법을 이용하여 관능검사를 실시한 결과 향, 맛 그리고 전반적인 기호도 모두 유의적인 차이가 나타나지 않아 솔잎추출유를 김에다 바를 경우 거부감을 주지 않는 것으로 조사되었다. 이상의 결과 솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유는 원유보다 산화에 대해 안정한 것으로 나타났고, 이를 이용한 맛김도 좋은 것으로 평가되어 솔잎추출유의 식품에 이용 가능성이 시사되었다.